Darcy Williamson - Wild Foods of the Desert

PUBLISHED BY: Darcy Williamson on Smashwords Wild Foods of the Desert Copyright 2010 by Darcy Williamson All rights reserved. Without limiting therights under copyright reserved above, no part of this publicationmay be reproduced, stored in or introduced into a retrieval system,or transmitted, in any form, or by any means (electronic,mechanical, photocopying, recording, or otherwise) without theprior written permission of both the copyright owner and the abovepublisher of this book. Smashwords Edition License Notes This ebook is licensed for your personalenjoyment only. This ebook may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each person youshare it with. If you're reading this book and did not purchase it,or it was not purchased for your use only, then you should returnto Smashwords.com and purchase your own copy.

Thank you forrespecting the author's work. ISBN 0984313621 CONTENTS Chapters From Braised Venison Heart with Acorn Stuffing toAcorn Spice Cake - From Campsite Agave-Chorizo Soup toTequila-Agave Slush - From Wild Fowl WalnutDressing to Arizona Walnut Coffee Souffl - FromBarrel Bud Soup to Sweet Pickled Barrel Cactus - From Lambwith Cholla Kabobs to Cream of Cholla Soup -From Quartzsite Chili Beans to Spiced Hackberry Wine - From DesertWanderer's Stew to Jojoba-Date Pudding - From FrenchVeal Stew to Juniper Marinade for Wild Game - From DutchOven Quail with Mesquite Dumplings to Apple MesquiteFritter - FromDesert Fruit Soup to Ocotillo-Coconut Punch - From SavoryPinyon Stuffing for Sage Hen to Pinyon Oasis Pie - FromNopalitos - Chicken Chili to Prickly Pear Jam - FromSultans Soup to Sonora Daiquiri -From Mulberry Spanish Cream to Texas Mulberry Muffins - FromTumbleweed-Sausage and Lentil Stew to Tumbleweed withThyme - FromYucca-Date-Nut Bread to Yucca Flower Preserves - FromBreast of Dove with Pistachio Sauce to Sage Hen with SpicySausage Stuffing - FromWill Wilkinson Pecos River Camp Stew to Sweet 'n SourCottontail INTRODUCTION This book was written in hopes of unveilingone of America's best kept secrets - delicacies of the desert. Thehigh and low desert areas of the southwestern United States providea cornucopia of solid foods ranging from succulent fruits to richnuts; spicy seasonings to exotic meats, juicy berries to tangyvegetables. For the hunter, backpacker or camper, thesefoods offer a welcomed addition to the camp menu. Once theoutdoors-man becomes familiar with desert foods and their seasonalavailability he can plan his provisions accordingly. The backpackercan lighten his load in anticipation of supplementing his diet withfoods gathered along the trail.

Each following chapter contains asection for the outdoors-man, providing simple methods of preparingwild desert plants and game out-of-doors. But, desert foods shouldn't be limited to usein the field! Their unique flavors and textures lend themselves togourmet cooking as well. Wild foods from the desert can open awhole new dimension in food preparation and entertaining. Juniperberries, Pinyon nuts, acorn meal, pickled nopalitos and pricklypear jelly are a few of the wild desert foods which hold prominentpositions on the shelves of specialty and gourmet shops. These samehigh priced delicacies are abundant in their natural habitat. Thefollowing chapters provide hundreds of rarely seen recipes offeringthe homemaker and gourmet cook a galaxy of fresh ideas for usingdesert foods.

It is important that the desert harvesterrealize that a few food plants may not be dug or removed from thedesert floor without a permit or written permission from thelandowner. Any protected plants are described as such in thefollowing chapters. These plants do provide edible buds, flowers,and fruits which may be gathered without a permit. ACORN: The fruit of various oak treesincluding Quercus gambelii and other related species. Oaks, which range from shrubs to large trees,have single leaves which grow alternately on the limbs. In winterthe twigs ordinarily bear clusters of small buds at their tips.

Inspring the oak sends forth pollen producing flowers in the form ofdrooping catkins. Oaks are divided into twosubgroups red (or black) oaks and white oaks. Red oak leaves havebristles and its bark is usually dark and furrowed. Acorns of thered oaks do not mature until the finish of the second season. Theshells of the acorns inner surface are coated with wooly fibers.White oaks typically have leaves with rounded lobes. The bark isgrey and scaly.

Acorns of the white oaks mature in one season.Their shell's inner surface is smooth. Acorns consist of a smooth oval or round,thin-shelled nut. The cap is topped by a woody stem that attachesthe acorn to the tree. All acorns are edible. The meats of thewhite acorn, however, have less tannin than the reds and aretherefore sweeter in flavor. Acorns are rich in protein andfat.

Though acorns from the white oak groupcan be roasted and eaten as nuts, they are better if they areleached of their water-soluble tannin to remove any bitterness. Themost valuable oaks, as a survival food source, is the Gambel Oak( Quercus gambelii ) since itsacorns are noted for their sweetness and can be eaten directly fromthe tree. Oaks are so ubiquitous; I have limited the mapped rangeto that of the Gambel Oak. Gather acorns in July and August. Birds, deerand squirrels are eager to harvest the nuts also, so you may be infor some competition. As a means of survival, a search made nearthe base of oak trees often turns up a squirrel's cache.

It's adirty trick to rob a squirrel of its harvest and should only bedone out of survival necessity. Gathered acorns should be shelledas soon as possible since many are infested with worm-like larvaethat can spoil your stored harvest. Acorns are eaten whole, pounded, or groundinto meal, and added to soups, stews, breads, and griddle cakes. Agood combination in baking is acorn meal mixed with an equal partof all purpose or whole wheat flour. Baked goods made with acornmeal are richly dark and have a pleasant nutty flavor. RECIPES FOR THE BACKPACKER, CAMPER ANDHUNTER Acorn meal shell acorns, and then pound orgrind them into meal.

If leaching is necessary, place meal in acloth bag (a pillow case works well), tie end closed and submergethe bag in a creek or stream for one to three days. Knead the bagseveral times each day. The moving water will wash out the tanninand leave the meal sweet. Remove the bag from the water and allowthe meal to dry in the sun. The meal may be pressed into cakesbefore drying to make transport or storage easier. Since the mealcakes upon drying, it will need to be pounded or ground beforeusing.

If whole leached acorns are desired, placeshelled nuts in a cloth bag and submerge in a stream for four tofive days. Dry acorns in the sun. As I have mentioned before, Gambel acornsmay be eaten without leaching. They are exceptionally tasty whenshelled, placed in a skillet, roasted over a slow fire, and thensprinkled with salt. 1 cup all-purpose flour 1 cup finely ground acorn meal 2 tsp. sugar tsp. salt cup shortening or butter cup milk (reconstituted, powdered orevaporated works well) 1 egg, beaten Combine dry ingredients in bowl. salt cup shortening or butter cup milk (reconstituted, powdered orevaporated works well) 1 egg, beaten Combine dry ingredients in bowl.

Cut inshortening or butter using two knives or fingers. Beat togethermilk and egg; then add to flour mixture and stir until dryingredients are just dampened. Then stir briskly until mixtureforms soft dough that clings to the sides of the bowl. Drop from ateaspoon onto greased skillet. Cover with lid or aluminum foil andbake slowly over hot coals for 20 to 30 minutes or until biscuitsare done. baking powder tsp. salt 1 Tbsp. sugar 1 egg, well beaten cup milk (reconstituted, powdered orevaporated works well) 3 Tbsp. bacon drippings, butter orshortening, melted Combine dry ingredients. bacon drippings, butter orshortening, melted Combine dry ingredients.